Are you ready to indulge in a classic comfort food that warms the soul? This Chicken Pot Pie Recipe combines tender chicken, fresh vegetables, and a rich, savory sauce, all enveloped in a golden, flaky crust. It’s perfect for chilly evenings and family gatherings, making it a must-try dish that will have everyone asking for seconds. Let’s dive into the ingredients and bring this delightful dish to your kitchen!
Ingredients
– 2 cups cooked chicken, shredded
– 1 cup carrots, diced
– 1 cup peas
– 1 cup potatoes, cubed
– 1/2 cup onion, chopped
– 1/2 cup celery, chopped
– 1/3 cup butter
– 1/3 cup flour
– 1 3/4 cups chicken broth
– 1/2 cup milk
– 1 teaspoon salt
– 1/2 teaspoon pepper
– 1 teaspoon thyme
– 1 package refrigerated pie crusts
Servings and Cooking Time
This Chicken Pot Pie serves 6 people. Preparation time is about 20 minutes, and cooking time is approximately 30-40 minutes.
Nutritional Value
Each serving (1/6 of the pie) contains approximately:
– Calories: 350
– Protein: 20g
– Fat: 18g
– Carbohydrates: 30g
– Fiber: 3g
This nutritional information is based on one serving for one person.
Step-by-Step Cooking Process
1. Preheat your oven to 425°F (220°C).
2. In a large saucepan, melt the butter over medium heat.
3. Add the onions and celery; cook until softened.
4. Stir in the flour until well combined; cook for 1 minute.
5. Gradually add the chicken broth and milk, whisking constantly.
6. Bring the mixture to a boil; then reduce heat and simmer.
7. Add the shredded chicken, carrots, peas, potatoes, salt, pepper, and thyme.
8. Remove from heat and cool slightly.
9. Roll out one pie crust into a 9-inch pie dish.
10. Pour the filling into the crust and cover with the second pie crust; seal edges and cut slits on top.
11. Bake for 30-40 minutes or until golden brown.
Alternative Ingredients
You can substitute cooked turkey for chicken for a post-holiday twist. For a vegetarian version, replace the chicken with mushrooms and add more vegetables like zucchini or bell peppers.
Serving and Pairings
Serve your Chicken Pot Pie with a fresh green salad or some crusty bread. A side of steamed vegetables also complements the dish beautifully.
Storage and Reheating
Store leftover Chicken Pot Pie in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F (175°C) until heated through, about 20 minutes. This dish can be frozen before baking for up to 2 months.
Cooking Mistakes
- Overcooking the filling may result in mushy vegetables.
- Not sealing the pie crust properly can lead to filling leakage.
- Using too much flour can make the filling too thick.
- Not preheating the oven can affect the crust’s texture.
- Forgetting to cut slits in the crust can cause it to puff up.
Helpful Tips
- Let the filling cool before adding the top crust to prevent sogginess.
- Brush the top crust with egg wash for a golden finish.
- Experiment with herbs for additional flavor.
- Use leftover rotisserie chicken for convenience.
FAQs
Can I make Chicken Pot Pie ahead of time?
Yes, you can prepare the filling a day in advance and assemble the pie just before baking. This makes it easier to serve during busy days.
Can I use frozen vegetables?
Absolutely! Frozen vegetables are a great time-saver and can be added directly to the filling without thawing.
How do I know when the pot pie is done?
The pot pie is done when the crust is golden brown and the filling is bubbling through the slits on top.
Can I make a mini version of this recipe?
Yes, you can use ramekins to create individual pot pies. Adjust the baking time to about 20-25 minutes.
What can I do with leftover pot pie filling?
You can use leftover filling as a filling for crepes, stuffed peppers, or even as a topping for baked potatoes.
Conclusion
This Chicken Pot Pie Recipe is not only a hearty meal but also a cherished family tradition. With its creamy filling, flaky crust, and endless possibilities for customization, it’s sure to become a favorite in your household. Enjoy every savory bite and share the warmth with loved ones!
Chicken Pot Pie Recipe
Ingredients
- 2 cups cooked chicken shredded
- 1 cup carrots diced
- 1 cup peas
- 1 cup potatoes cubed
- 1/2 cup onion chopped
- 1/2 cup celery chopped
- 1/3 cup butter
- 1/3 cup flour
- 1 3/4 cups chicken broth
- 1/2 cup milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon thyme
- 1 package refrigerated pie crusts
Instructions
- Preheat your oven to 425°F (220°C).
- In a large saucepan, melt the butter over medium heat.
- Add the onions and celery; cook until softened.
- Stir in the flour until well combined; cook for 1 minute.
- Gradually add the chicken broth and milk, whisking constantly.
- Bring the mixture to a boil; then reduce heat and simmer.
- Add the shredded chicken, carrots, peas, potatoes, salt, pepper, and thyme.
- Remove from heat and cool slightly.
- Roll out one pie crust into a 9-inch pie dish.
- Pour the filling into the crust and cover with the second pie crust; seal edges and cut slits on top.
- Bake for 30-40 minutes or until golden brown.
